Yield 12 Number Of Ingredients 7 Steps:
Prepare cranberry gelatin according to directions. Pour into a 9x13 inch dish. Stir in cranberries. Refrigerate for at least 4 hours or until set. Prepare lime gelatin according to directions. Allow to cool slightly, and then blend in cream cheese. Mix in pineapple. Slowly layer over cranberry gelatin. Allow to set for at least 4 hours. Just before serving, spread on whipped topping and sprinkle with chopped walnuts.
Time 8h15m Yield 12 Number Of Ingredients 5 Steps:
Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple. Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.
Time 20m Yield 10-12 servings. Number Of Ingredients 11 Steps:
In a saucepan, combine the cranberries, 3/4 cup sugar and 1/2 cup water. Bring to a boil; boil for 3-4 minutes or until berries pop. Remove from the heat; stir in pineapple, apple and nuts. Chill until cooled. , Place gelatin and remaining water in another saucepan; let stand for 1 minute. Add salt and remaining sugar; cook and stir over low heat until dissolved. Remove from the heat; stir in the mayonnaise, lemon juice and zest. , Transfer to a bowl; chill until partially set, about 1 hour. Beat until fluffy. Fold in cranberry mixture. Pour into a 6-cup mold coated with cooking spray. Chill until firm, about 8 hours.
Time 30m Yield 12 servings. Number Of Ingredients 7 Steps:
Finely grind the cranberries in a food chopper. Add sugar and mix thoroughly. Let stand 15 minutes, stirring occasionally. (If using frozen berries, let them stand until the mixture is at room temperature.) Place the gelatin and orange juice in the top of a double boiler; stir over hot water until gelatin is dissolved. Add to cranberries along with apples and nuts; place in a 7-cup mold that has been rinsed in cold water. Chill until set. Unmold onto leaf lettuce. Garnish with mayonnaise.
Time 15m Yield 8 servings. Number Of Ingredients 6 Steps:
In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and lemon juice until blended. Chill until partially set. , Stir in pineapple and celery. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.
Time 10m Yield 8 servings. Number Of Ingredients 7 Steps:
In a large bowl, dissolve gelatin in boiling water. Stir in the pineapple, cranberry sauce, walnuts and wine. , Pour into a 5-cup mold coated with cooking spray. Run a knife through the gelatin mixture to evenly distribute the fruit. Refrigerate 2-1/2 hours or until firm. , Unmold onto a serving plate. Garnish with mint if desired.
Time 8h20m Yield 12 Number Of Ingredients 9 Steps:
Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish. Chill in the refrigerator overnight, or up to 8 hours. To make the topping, beat the cream cheese with half of the whipped topping. Fold in the remaining whipped topping until well blended. Unmold the gelatin, and spread with the topping mixture.
Time 4h45m Yield 12 serving(s) Number Of Ingredients 9 Steps:
In a large bolw, dissolve Jello in 1 1/4 cups of hot water. Add 1 1/4 cups cold water and stir. Chill until just beginning to set. Meanwhile, grind together cranberries and apples (I use a food processor). Add pineapple, oranges, sugar and nuts (if using). Mix. When Jell-O has begun to set, add fruit mixture. Fold in well. Pour into a large mold and refrigerate until set.
Time 10m Yield 10-12 servings. Number Of Ingredients 6 Steps:
In a bowl, dissolve gelatins in boiling water. Gently stir in ginger ale. Refrigerate until slightly thickened, about 1-1/2 hours. Stir in grapes and oranges. Transfer to a 5-cup mold coated with cooking spray. Cover and refrigerate until firm. Invert onto a serving plate.
Time 20m Yield 10 servings. Number Of Ingredients 8 Steps:
In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice. Refrigerate until slightly thickened. In a small bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold into the gelatin mixture. Fold in walnuts, celery and cranberries., Pour into a 3-qt. ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate.
Time 4h10m Yield Makes 10 servings, 1/2 cup each. Number Of Ingredients 5 Steps:
Stir boiling water into dry gelatin mix at least 2 min. until completely dissolved. Gradually add dressing, stirring with wire whisk until well blended. Add cranberry-orange sauce and applesauce; mix well. Pour into 5-cup ring mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.
Time 4h20m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Coat 1-1/2 quart mold with cooking spray. In bowl pour boiling water over cranberry gelatin mix; stir until dissolved. Add seltzer. Transfer 1 cup mixture to separate bowl; reserve. Cover remaining mixture; refrigerate. Sprinkle unflavored gelatin over 2 T. cold water; let stand 1 minute. Microwave on High until dissolved; stir into reserved 1 cup cranberry gelatin. Whisk in sour cream. Pour in mold. Refrigerate until just set, 2 hours. Uncover refrigerated plain cranberry gelatin mixture. Stir in cranberry sauce, celery and walnuts. Spoon into mold. Refrigerate until firm, 2 hours. Run knife around edge of mold to loosen; place serving platter over mold and invert to release. Garnish as desired.
Time 8h30m Number Of Ingredients 7 Steps:
Lightly oil a 1-quart nonreactive mold or a few smaller molds. Combine cranberries, sugar, zest, orange juice, lemon juice, and 1 cup water in a large saucepan over high heat and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until cranberries burst and are completely softened, 12 to 15 minutes. Pass mixture through a fine sieve into a bowl, gently pressing on solids (pressing too hard will make the mixture cloudy). Skim any foam from surface; cover to keep warm. Sprinkle gelatin over 1/2 cup water in a bowl; let soften 1 minute. Stir gelatin mixture into warm cranberry mixture until gelatin is completely dissolved. Pour mixture into mold and refrigerate until set, at least 8 hours. Dip top of mold into a bowl of hot water 30 seconds, then run a paring knife around edge to loosen. Place a serving platter on bottom of mold; quickly invert platter and mold together. Tap to release; remove mold. (If gelatin doesnâ??t release easily, return to hot water for a few seconds.)
Time 20m Yield 10 serving(s) Number Of Ingredients 8 Steps:
In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice. Refrigerate until slightly thickened. In a small mixing bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold in nuts, celery and cranberries. Pour into a 3qt ring mold coated with nonstick spray. Refrigerate until set. Unmold onto a serving plate.
Yield 11 Number Of Ingredients 9 Steps:
Add the sugar to the gelatin. Stir in the boiling water and stir until the gelatin is dissolved. Stir in the cold water or the pineapples juice. Chill until gelatin is thick. Finely grind the cranberries and the orange in food processor or run through the meat grinder. Add the ground cranberry mixture, drained crushed pineapple, grapes and cubed apples to the thickened gelatin. Pour mixture into one 9 x 13 inch pan or a large bowl. Refrigerate overnight before serving.
Time 5h5m Yield Makes 12 servings. Number Of Ingredients 7 Steps:
Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add cranberry sauce; stir until blended. Stir in cold water. Pour 2 cups gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm. Meanwhile, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 min. or until slightly thickened. Stir in COOL WHIP until blended. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 3 Steps:
Prepare gelatin as directed on package. Add room-temperature cream cheese and beat until blended. Cut cranberry sauce into squares roughly 1/2 inch and add to gelatin mixture. Mix lightly. Pour into mold and refrigerate.
Time 10m Yield 6 Number Of Ingredients 7 Steps:
In a bowl, combine unflavored gelatin and cold water; let stand for 1 minute. Add cherry gelatin and boiling water; stir until dissolved. Stir in the cranberry sauce, pineapple and celery. Pour into a 6-cup mold coated with nonstick cooking spray. Refrigerate until set. Un-mold onto a serving plate.
